Roasted Yellow Pepper Soup with Smoked Paprika Oil

If you’ve been missing soup lately because of all the barbequing, this is just the soup to fill the void, make you happy and soothe your soul. The title makes it sound complicated, but it’s as easy as hell. * Smoked paprika is a Spanish form of paprika (made from red peppers) which has a smoky flavour and is (widely) available in sweet or hot. Try a specialty store if your grocery store doesn’t carry it.

I was wondering what to do with a few big yellow peppers I had and am so glad I made this. The soup is a nice, bright, summery colour; the drizzle of smoked paprika oil makes it look gourmet — and you won’t believe how amazing it tastes! The soup itself is mildly flavoured with a nice texture, but the smoked paprika oil (which takes about 4 seconds to make) totally blew me away with the intensity it added. A smoky and spicy ‘pop’ in your mouth with every bite. I absolutely loved it and even the picky people in my life enjoyed it. We ate it in small bowls for lunch for a few days with a salad – perfect. Try it — I know you’ll love it. Then, at your next dinner party, serve this as an starter – I’m going to, it’s that good. (and super easy to make). Keeps well for 3-4 days in the fridge, and I thought it tasted even better the second day.

Roasted Yellow Pepper Soup with Smoked Paprika Oil

adapted from foodnetwork.ca

makes 6-8 servings

For the Smoked Paprika Oil

1 tsp smoked paprika (hot or sweet– I used hot and it was great)

3 tbsp extra virgin olive oil

For the Soup

3 large yellow peppers, halved and cored

1 large onion, diced

2 large potatoes, peeled and diced

1 tbsp olive oil

4 cups chicken or vegetable broth

salt and pepper to taste

For the Smoked Paprika Oil

In a small saucepan, heat the oil over low heat. Add the paprika, mix and remove from the heat. Set aside. Pour into a small bowl.

For the Soup

With the rack in the top position, preheat the broiler. Line a baking sheet with parchment paper.

Place the peppers cut side down on the cookie sheet. Brush with oil and broil until the skin blisters and blackens, 8 to 10 minutes. Cover with foil. Let cool. Pull off the skin and cut the flesh into cubes.

In a large saucepan over medium heat, cook the onion in oil until softened. Add the broth, peppers and potatoes. Bring to a boil, reduce the heat and simmer until the vegetables are tender, about 15 minutes.

In a blender or with an immersion blender, purée the soup until smooth. Season with salt and pepper.